Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 200.9
- Total Fat: 4.7 g
- Cholesterol: 1.0 mg
- Sodium: 28.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 4.1 g
- Protein: 7.9 g
View full nutritional breakdown of Roasted Vegetable Orzo calories by ingredient
Roasted Vegetable Orzo
Submitted by: CNUTTER410Number of Servings: 8
Ingredients
-
1 zucchini, sliced
1 Summer Squash, sliced
1 red onion, cut into chunks
1 lb asparagus, cut into 1" pieces
1 lb portobello Mushrooms, sliced
2 tablespoons olive oil
1 pinch white sugar
salt and black pepper to taste
4 cubes chicken bouillion
1/4 cup dry white wine
1 (16 oz) package orzo
2 tablespoons grated Parmesan Cheese
Directions
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
3.Roast vegetables until tender, 20 to 25 minutes.
4.Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user CPUOPOLO.
1.Preheat oven to 450 degrees F (230 degrees C).
2.Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
3.Roast vegetables until tender, 20 to 25 minutes.
4.Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user CPUOPOLO.
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